Gut-Healing Chicken Noodle Soup Recipe

There's something special about homemade chicken noodle soup that kids just love - maybe it's the comforting broth, the tender noodles, or the fact that it tastes so much better than anything from a can. This recipe uses a whole chicken to create incredibly rich, flavorful broth that's naturally packed with protein and nutrients.

The best part? While your kids are enjoying their favorite comfort food, they're actually getting a seriously nutritious meal. We're talking protein for growing bodies, vegetables that add vitamins and minerals, and collagen-rich broth that supports their immune systems - especially important during cold and flu season.

Whether they're recovering from being under the weather or you just want to serve something wholesome for dinner, this from-scratch soup delivers real flavor and real nutrition.

Making chicken noodle soup from a whole chicken gives you the richest, most flavorful broth possible. As the chicken simmers with vegetables for 45 minutes, it releases collagen, minerals, and amino acids that make the broth golden and delicious - plus incredibly nutritious for growing kids.

The two-stage cooking process is what makes this recipe special. First, we make the broth with vegetables that infuse it with flavor. Then we strain those out and add fresh vegetables that stay tender and appealing. This means your kids get vegetables they'll actually want to eat, not mushy ones they'll push aside.

What makes this recipe perfect for the family:

• Over 30g of protein per serving to fuel active, growing bodies
• Vegetables in the broth and as tender pieces for maximum nutrition
• No preservatives or artificial ingredients - just real food
• Rich in collagen and minerals for healthy bones and immune support
• Naturally lower in sodium than store-bought versions
• Tastes so good they won't realize how healthy it is
• Makes plenty for leftovers throughout the week

Remove the chicken from the pot and set it aside on a large plate or cutting board to cool. Strain the broth through a fine-mesh strainer to remove the vegetables and any solids. Return the clear, golden broth to the pot. Once the chicken is cool enough to handle, remove all the meat from the bones, discarding the skin and bones. Cut or shred the chicken into small, bite-sized pieces.

Add the chicken pieces back to the strained broth. Toss in 2-3 bay leaves for extra flavor and let the soup come back to a gentle simmer. Remember to remove these bay leaves before serving.

In a stainless steel pan, heat olive oil or butter over medium heat. Add the freshly diced onion, sliced carrots, and sliced celery. Sauté for 3-4 minutes until they begin to soften and become fragrant. Transfer the sautéed vegetables directly into the broth.

Note: Sautéing the vegetables first gives them a richer flavor and helps them maintain a nice texture in the soup.

Bring the soup to a boil and add your noodles or pasta. Cook according to package directions (usually 8-10 minutes) until tender, stirring occasionally.

Remove the bay leaves. Stir in plenty of fresh chopped dill and sliced green onions. Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or crackers on the side.

Why use a whole chicken? Using a whole chicken creates the richest, most flavorful broth and provides plenty of meat. The bones release collagen and minerals that are excellent for growing kids' bone development and immune health.

Don't skip straining the broth: The first batch of vegetables flavors the broth beautifully, but they become mushy after 45 minutes. Straining creates a clear broth, and adding fresh vegetables ensures they're tender and appealing for kids to eat.

Storage: This soup stores well in the refrigerator for up to 5 days. For best results, store the noodles separately and add them when reheating to keep them from getting too soft.

Freezer-friendly: Freeze the soup without noodles for up to 3 months. Add freshly cooked noodles when you're ready to serve.

Add more vegetables: Feel free to add spinach, kale, zucchini, or peas. Cut them into small pieces and add them during the last few minutes of cooking.

Store-bought canned soups typically contain 600-900mg of sodium per serving - that's a lot for growing kids. This homemade version has less than half that amount, plus you know exactly what's in it. No preservatives, no artificial ingredients, just real food.

Making your own broth from chicken bones provides natural collagen and amino acids that support healthy growth, strong bones, and a robust immune system. During cold and flu season especially, this kind of nutrient-dense meal can make a real difference in keeping kids healthy and active.

Add more vegetables: Feel free to add spinach, kale, zucchini, or peas. Cut them into small pieces and add them during the last few minutes of cooking.

This chicken noodle soup is ideal for packing in your Hungriez Hot Bowl. Simply portion your leftover soup into the bowl in the morning, and it will stay hot for 4-6 hours - perfect timing for a warm, nourishing lunch at school or work.

Meal Prep Tip: Make a big batch on Sunday, then reheat individual portions each morning and pack them in your Hungriez bowl. The wide 6" opening makes it easy to eat the noodles and chicken, and the soup stays piping hot until lunchtime. No more sad, cold lunches or expensive cafeteria meals!

Pro tip for kids: Pack some crackers or a small piece of crusty bread on the side for dipping. The soup stays hot enough that they can enjoy it just like they would at home.